Sonnet's Haven

Health and Art Blend in Macrobiotic Prints


Feeling Close to Japan

WHAT DOES A MOTHER DO when her daughter wants something badly?  Half the time, I give in to my Sonnet’s desires because they are not usually toys or other material possession.

My daughter just wants a new experience every time.  Here’s one that I’m writing about.

On the day I told Sonnet that my friend has invited me to watch her fashion show that was aptly entitled “Strange Beauty”, as it features fashion models garbed in beautiful eccentric outfits made of Japanese paper, Sonnet got so excited.  The word Japanese did it again!  Since becoming a Dragon Ball Z fan, Sonnet has been very passionate about Japanese artists, programs and fashion.  Her ultimate dream is to go to Japan someday so that she can learn the Japanese culture.

With Sonnet in tow, I went to SM Megamall yesterday to watch “Strange Beauty”, which was organized by Sinag Arts Foundation, Inc. in collaboration with SM Supermalls.  We arrived three hours earlier than the show’s schedule, so Sonnet and I decided to while away the time as we went around in search of something interesting.

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Sounds weird, but it’s healthy!

Speculoos may not seem to be the right word to attract foodies, as it sounds more like a science terminology.  The truth is that it’s a delicious spread that recently made its entry to major supermarkets in the Philippines.

Many of us grew up on peanut butter.  This yummy gooey cream is after all perfect for breakfast, snacks and dessert; until Speculoos came along.

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Silvanas Helped Keep My Composure

Sleeping time is normally with my Sonnet, but tonight she chose to sleep in Mama Lou and Papa Jeff’s condo unit because Gav, her cousin – and not just any cousin but her favorite cousin – is there for the summer break.

Being alone, as my Sweetie had gone off to work early for a meeting with his team, I did my usual activities.  These activities included organizing my closet and Jon’s as well, changing Sonnet’s bedding, reading, and a bit of Facebooking.

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Are You a Threat to Nature?

I opted for macrobiotic because I wanted to be healthier.  Little did I know that changing my diet has reduced the number of nature’s killers. This link from a selfless person that I follow on Twitter broke my heart.

I respect people who eat animals, but I hope they would only patronize meat products from merchants who treat their animal produce humanely.  Animals should not be tortured just for human consumption.

Why did Jesus Christ eat fish and bread during his life?  Why did he teach his disciples to fish instead of how to slaughter a pig or cow?  Because food is meant to nourish, not to cause pain to others.


Mama Lou’s tuna macaroni with black olives.

Macrobiotic experts believe that you don’t have to overstuff your stomach to be satisfied.  And I strongly believe in this because overstuffing is, after all, another term for gluttony.

I just wish everyone stays healthy without feeling absolute disregard for the welfare of other living things.

Enjoy your meal!


Ignorance Will Kill You

I have a strong repugnance for politics, whether local or foreign.  There was never a time that I felt enthusiasm for the government’s activities, though I am a regular newspaper reader.

There is a difference between absorbing news and simply reading it.  I do the latter for information about politics.

My family is not partial to any leader, though there have been occasions in the past when they have discussed the good deeds of certain officials.  Unlike most people, we do not consider the track record of a family in governance as gauge of its ability to lead the country.

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Taking Control of My Life

We work to live, at least this is what I do.  I refuse to allow work to hinder me from living my life, so once it starts doing just that, I throw it out of the window; like what Miss Trunchbull does to her students in the 90s movie, Matilda.

Your work should bring forth a feeling of accomplishment, not a life that is full of stress.

To avoid throwing away work, those people who are looking for a job should know what they want.  Meanwhile, employers should stick to the deal and avoid trapping their employees into something that is not stipulated in their contracts.

Choosing a job is like cooking.  You don’t prepare something that you do not plan to eat, right?  When I say I want to eat mixed vegetables sauteed in extra virgin olive oil, trust that I will finish the dish.


When I told my boss I quit, while she was explaining the week’s tasks, I meant it.

After submitting my formal resignation letter, I erased everything related to my previous job so that I can start my goal for the year: to organize my financial portfolio.

I used to associate my newfound passion with older people, such as those in their 50s and 60s; until I realized that most of the people I know, who are financially okay, are in their early 20s, I realized they must be doing the right thing.

So, here I am finally doing the right thing, too.

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That Pumpkin Changed My Hubby

My husband was raised in a household of veggie experts. My late mom-in-law and dad-in-law’s spacious kitchen always teemed with all kinds of light and dark vegetables, and their veggie recipes are to die for.  I just noticed that dad and mama always required heat in preparing all these.

So yesterday morning while discussing what to have for lunch, I told hubby that macrobiotic chefs suggest the balancing of cooked and raw vegetables in accordance with the yin and yang philosophy.

It’s only the brown rice that I cook well and always  see to it that two cups of rice equate to six cups water because following the 1:1 ratio will harden the rice.

Anyway, so we were talking about using heat scarcely in cooking and he tells me, “Sweetie, I really love the fact that you are being more experimental in the kitchen nowadays but I cannot sacrifice my stomach.”

Still, a guy who can’t cook has to eat what’s on the table. For yesterday’s lunch I prepared pumpkin stuffed with yogurt glazed chopped cabbage. This was inspired by some of the best macro blogs that I have been following for over a month now.

Pumpkin stuffed with yogurt glazed cabbage

I blanched one -fourth squash (one-half is preferable for this recipe) and let it drip for a while. In another pan I sauteed minced garlic, onions and ginger before mixing in the chopped cabbage for a microsecond to avoid overcooking.

Next, I poured the mixture into the carved squash and glazed it with regular yogurt. Served it on the dining table and Jon remarked, “it looks yummy but can I bite into it the squash?” This left me in stitches.

We proceeded to eat and what do you know, the serving spoon never left Jon’s hand. He told me that he loved the crunchiness of the leaves and how the ginger’s tangy flavor blended with the smooth texture of the yogurt.

We were in the middle of this momentous event when Sonnet arrived from school. She went to wash her hands and when she came to the table, lunch was history for Jon and me.